GB2434962A

GB2434962A - Method of making ice cream

Info

Publication number: GB2434962A
Application number: GB0622532A
Authority: GB
Inventors: John George Howard
Original assignee: Individual
Current assignee: Individual
Priority date: 2006-02-09
Filing date: 2006-11-13
Publication date: 2007-08-15
Also published as: GB0602563D0; GB0622532D0

Abstract

A method of making ice cream comprises the mixing of three different packs of ingredients to make a low or negligible fat ice cream. The first pack may contain high whip albumen, the second pack may contain glycerine and the third pack may contain sucrose, skimmed milk solids and stabilisers such as guar gum and carrageen. The method may comprise mixing pack one with water and whisking, adding the contents of packs two and three, whisking again and then freezing.

Description

/ 2434962

A PROCESS FOR THE MANUFACTURE OF AN ICE CREAM MAKER

This invention relates to a method of making a mix of ingredients by the use of which the householder, food service provider or ice cream manufacturer can create an ice cream of top quality, healthy eating, economical, with the minimum of plant or equipment and in minimum time.

Ice cream as usually manufactured is an oil in water emulsion in which the disperse phase is fat (milk fat in the case of dairy ice cream) A typical ice-cream mix will contain about 10% fat6, about 12% of milk solids-not -fat, about 12% of sucrose, and minor proportions of emulsifier and stabilizer. The total solids content of the mix will be about 40%. An ice cream mix must be pasteurized before processing and is then homogenized to disperse the ingredients and reduce the size of the fat particles. The mix is then frozen and air whipped in during freezing. This is usually performed in a scrape surface heat exchanger, followed by packaging and a hardening process. The product then requires storage at a very low temperature, frozen distribution and freezing by the consumer until required for consumption. This requires continued energy input which is expensive and not environmentally friendly.

Alternative methods have been proposed by which a mixture of milk solids, sucrose, dextrose, emulsifier and stabilizer with flavours are sold as a powder for the user to re-hydrate and freeze. These have the disadvantages that it is necessary to freeze in two stages with a long period between each with a long whisking process during that period. Quality of ice cream made by this process has been adjudged to be inferior, the ice cream being very bard due to the high water content.

It will be observed that the householder may make their own ice cream my mixing ingredients as used by the manufacturer and enumerated above and then processing them in an ice cream making machine. These have become popular in recent years, yet are vety expensive and the making process time consuming..

In the current process one single product is packaged, one liquid mix and one powder mix are also packaged separately. The novelty of the invention is that these ingredients have not previously been assembled for the manufacture of ice cream. The ingredient in the first pack (subsequently referred to as pack I) is a high whip albumen.

The ingredients in the second pack are a mix of glycerine (sometimes referred to as glycerine or glycerol), natural colours and flavours, and in the third pack a mix of sucrose, skimmed milk solids and a stabilizer ( a mix of guar gum and carrogenen) The three packs together form the Ice Cream Maker' and the packaging material used is a clear polyethylene. The ingredients used must have low bacterial counts. That makes pasteurization unnecessary. The production procedure is, therefore, a simple weigh form fill and seal. The product keeps indefinitely at ambient temperatures.

The domestic customer requiring to make ice cream from the Ice Cream Maker' mixes the content of pack I with a measured volume of cold water and whips with a hand held electric whisk for two minutes, then adds the content of packs 2 and 3 and whislcs for a further two minutes. The mix is then transferred to a freezer operating at a minimum of -18 degrees centigrade 9the normal temperature of a domestic freezer) and frozen (for volumes not exceeding one litre) for a minimum of eight hours before being eaten. Users requiring to make larger volumes of ice cream will need higher output whipping machines and the freezing time of larger volume containers will be longer, dependent on container size and temperature of freezer.

An important feature of ice cream made using the Mixer described above is that it contains no fat and considerably more healthy proteins than current commercial ice creams. All the ingredients originate from natural sources, so ice cream made with the Maker may be described as Natural'.

The following Examples illustrate the invention

EXAMPLE I

To make a pack of Ice Cream Maker with which the consumer can then use to make One Litre of Vanilla Ice Cream. :-Fill and seal pack, (Pack 1.) containing 15 grains of High Whip Egg Albumen.

Source Adams Food Ingredients, Leek, Staffs.

Fill and seal pack containing 37.5 grams of glycerine, 1.0 grams of food colour and 1.5 grams of vanilla essence. (Pack 2) Source for experime qti a, Bp (the Chemists) for glycerine, Supercook of Leeds for food colçwjr n4 NieJ-Massey of Leeuwarden, Holland, for vanilla.

Fill and seal pack containing 45 grams of sugar, 30 grams of skimmed milk powder and 2 grams of stabilizer. (Pack 3) Source for experimental quantities British Sugar Corporation, Cadbury's Marvel, and a mix of stabilizing gums prepared for me by Hahn & Co., of Lubeck, Germany & Mold, Cheshire, under their code HOW 1.

Packs are then placed in a sachet or a board carton. Total weight of content 130 grams.

To make One Litre of Ice Cream from above pack, the consumer measures 150 mis. of clean cold water into a vessel of not less than 1.2 litres capacity, adds the content of pack I and mixes with electric hand whisk for two minutes. Then adds the content of packs 2 and 3 and whisks for a further 2 minutes. The Mix is put into a freezer for not less than 12 hours and is then ready to eat. It should be eaten immediately aller removal from freezer.

EXAMPLE 2

To make a pack of Ice Cream Maker which may subsequently be used to prepare One Litre of Strawberry flavoured ice cream.

Make exactly as Example 1 except replace vanilla flavour and colouring with 1.5 grams of H.E.Stringer Natural Flavour 12401 Strawberry and 1.0 grams of natural red colouring from the same source as Example 1.

EXAMPLE 3

To make a pack of Ice Cream Maker which may subsequently be used to prepare One Litre of Peppermint flavoured ice cream.

Make exactly as Example I except replace vanilla flavour and colouring with 2.0 grams of H.E.Stringer Natural Flavour 11986 Peppermint. No colour is added.

EXAMPLE 4

To maker a pack of Ice Cream Maker which may subsequently be used to prepare One Litre of Orange flavoured ice cream.

Make exactly as Example I except replace vanilla flavour and colouring with 1.5 grams of H.E. Stringer Natural Flavour 12323 Orange. 1.0 grams of Natural Orange colouring is added from same source as Example 1.

EXAMPLE 5

Alternative method of making Orange flavoured ice cream icc Cream Mixer is made as in Example 1 except that NO flavouring or colour is included in the Mixer. When Mixer is re-hydrated 150 mIs of Orange Squash is added instead of water. In trials Robinson brand was used.

Claims

A PROCESS FOR THE MANUFACTURE OF AN ICE CREAM MAKER

CLAIMS: 1. A method of preparing three separate mixes of ingredients by the blending and mixing of which the end user, either householder, caterer, or ice cream manufacture can make ice cream simply, at low cost and with very little capital equipment, such ice cream having a negligible content of undesirable fat.

2. A method according to claim 1. wherein the first of the three ingredient mixes used shall be a pack of high whip albumen.

3. A method according to claim 1 wherein the second of the three ingredient mixes used shall be a pack containing Glycerine, (sometimes referred to as glycerine or glycerol), colours and flavouring agents.

4. A method according to claim 1 wherein the third of the ingredient mixes used shall be a pack containing sucrose, skimmed milk solids and a stabilizer such as a pre-mix of guar gum and carrogenen.

5. A method according to claims I to 4 in which the user wishing to make ice cream adds the content of the first pack to water, whisks at high speed for two minutes, then adds the content of the second and third packs to the former mix and whisks for a further two minutes, then placing product in a suitable freezer until frozen.

6. A method according to claim 5 in which to make qaç flt.of ice cream the sum of the weights of the three packs shall be 250 grams and the volume of water used shall be 200 mls. and that if other volumes of ice cream are required the weights of ingredients shall be proportionate.